Persian Love Cake
This Persian Love Cake is a truly enchanting dessert, rich with aromatic spices and a tender, moist crumb. Infused with delicate rosewater and vibrant cardamom, it's a sublime treat that captures the essence of Middle Eastern hospitality and romance. Perfect for special occasions or simply to brighten an ordinary day, it promises a sensory journey with every bite.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
1 hour 15 minutes (includes cooling)
Servings
8-10 servings
Keywords
Why This Recipe Delivers
- Its unique blend of rosewater and cardamom creates an intoxicatingly aromatic experience.
- The use of yogurt ensures an incredibly moist and tender crumb.
- It's surprisingly simple to make, yet presents beautifully for any occasion.
- Offers a taste of exotic Middle Eastern flavors in every bite.
Ingredients
- For the Cake:
- 240g (2 cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 10ml (2 teaspoons) baking powder
- 5ml (1 teaspoon) ground cardamom
- 15ml (1 tablespoon) fresh lemon zest (from 1-2 lemons)
- 45ml (3 tablespoons) rosewater
- 240ml (1 cup) plain full-fat yogurt, at room temperature
- 3 large eggs, at room temperature
- 5g (1 teaspoon) butter or cooking spray, for greasing the pan
- Parchment paper
- For the Topping:
- 120g (1 cup) finely chopped pistachios
- Optional: 30ml (2 tablespoons) confectioners' sugar for dusting
Instructions
- Preheat your oven to 175°C (350°F). Prepare an 20-cm (8-inch) round cake pan by lightly greasing it with butter or cooking spray, then lining the bottom with a circle of parchment paper. This meticulous preparation ensures your cake will release cleanly and beautifully after baking.
- In a large mixing bowl, thoroughly whisk together the 240g (2 cups) of all-purpose flour, 200g (1 cup) of granulated sugar, 10ml (2 teaspoons) of baking powder, 5ml (1 teaspoon) of ground cardamom, and 15ml (1 tablespoon) of fresh lemon zest. Ensure all dry ingredients are uniformly combined, distributing the spices and zest evenly.
- In a separate medium bowl, combine the 240ml (1 cup) of plain full-fat yogurt, 3 large room temperature eggs, and 45ml (3 tablespoons) of rosewater. Whisk these wet ingredients until they are completely smooth and homogenous, ensuring the rosewater is well incorporated.
- Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, leading to a tough, dense cake. A few lumps are perfectly acceptable.
- Pour the prepared cake batter into your greased and parchment-lined 20-cm (8-inch) round cake pan, using a spatula to spread it evenly to the edges.
- Bake the cake in the preheated oven for 30-35 minutes. To test for doneness, insert a clean wooden toothpick into the center of the cake; if it comes out clean, the cake is ready. The top should appear lightly golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for approximately 10 minutes. This crucial resting period allows the cake to firm up slightly before you attempt to move it.
- After 10 minutes, carefully invert the cake onto the wire rack, remove the pan, and gently peel off the parchment paper. Allow the cake to cool completely on the wire rack. Cooling fully prevents the cake from crumbling when sliced.
- Just before serving, generously sprinkle the top of the cooled cake with the 120g (1 cup) of finely chopped pistachios. If desired, a light dusting of confectioners' sugar can also be added for an extra touch of elegance.
Tools You’ll Need
- 20-cm (8-inch) round cake pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk (balloon whisk or electric hand mixer)
- Rubber spatula or wooden spoon
- Measuring cups and spoons (or kitchen scale)
- Wire cooling rack
- Lemon zester (microplane)
Essential Success Tips
- Ensure all cold ingredients, especially the eggs and yogurt, are at room temperature. This helps them emulsify better and results in a smoother, more even batter and a tenderer cake.
- Do not overmix the batter once the wet and dry ingredients are combined. Mix only until just incorporated to prevent a tough cake.
- Measure your dry ingredients, especially flour, accurately. Spoon flour into your measuring cup and level it off, or even better, use a kitchen scale for precision.
- Baking times can vary, so trust the toothpick test. If the cake is browning too quickly on top, you can loosely tent it with foil.
- Allow the cake to cool completely before topping and slicing. This ensures the cake holds its structure and has the best texture.
Professional Cooking Secrets
- For an extra layer of flavor and moisture, prepare a simple rosewater syrup by simmering 50ml (1/4 cup) water with 50g (1/4 cup) sugar until dissolved, then stir in an extra 10ml (2 teaspoons) rosewater. Drizzle this syrup over the warm cake immediately after it comes out of the oven.
- Toasting the chopped pistachios lightly in a dry pan for a few minutes before sprinkling them on top enhances their nutty flavor and crispness. Let them cool completely before using.
- For the most vibrant lemon zest, use a microplane zester and ensure you only get the bright yellow part of the peel, avoiding the bitter white pith underneath.
Notes
- Storage: Store the Persian Love Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slices can be individually wrapped and frozen for up to 1 month.
- Variations: For a richer flavor, consider adding a touch of almond flour, replacing 50g of the all-purpose flour with 50g of finely ground almond flour. You could also experiment with a cream cheese frosting lightly flavored with rosewater if you prefer a frosted cake.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can adapt this recipe to be gluten-free by using a good quality 1:1 gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum, or add 2.5ml (1/2 teaspoon) of xanthan gum if it doesn't. Always check the specific recommendations for your chosen gluten-free flour.
What can I use if I don't have rosewater?
While rosewater is a signature flavor, you can substitute with orange blossom water for a different but equally aromatic Middle Eastern twist. Alternatively, you could increase the lemon zest or add a touch of vanilla extract, though the character of the cake will change. The unique floral notes of rosewater are difficult to fully replicate.
Why do my eggs and yogurt need to be at room temperature?
Room temperature ingredients blend more smoothly and evenly, creating a more homogenous batter. This leads to a finer, more tender crumb in your baked cake, as cold ingredients can sometimes cause the batter to seize or curdle, resulting in a less uniform texture.
Nutrition Facts (Per Serving)
Calories: ~350, Protein: ~6g, Fat: ~18g, Carbs: ~42g per serving (estimated for 10 servings, excluding optional toppings/syrups).
Allergy Information
Contains dairy (yogurt) and gluten (all-purpose flour) and tree nuts (pistachios). For a gluten-free version, use a certified gluten-free flour blend. For a dairy-free option, use a plain plant-based yogurt alternative and ensure it's full-fat for best results to maintain moisture and texture.
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